with Chef Robert Larios
Photography by Patricia M. Larios
Ravioli ranks very high in my household on the delicious meter, but it’s off the charts fantastic when packed with fresh lobster and a delicate dose of ricotta cheese, then mixed with a plentiful dose of seared shrimp. For this dish, a tomato cream sauce is added with golden crispy breadcrumbs and fresh lemon zest.
¡Buen provecho!
Lobster Stuffed Ravioli and Shrimp in a Tomato Cream Sauce
Utensils You Will Need:
- Large pot
- Paper towel
- Zester
- Small bowl
- Large pan
- Strainer
- Whisk
Step 1
Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim and thinly slice scallions, separating whites from greens. Rinse shrimp under cold water; pat dry with paper towels.
Step 2
Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out pan. Once water is boiling, add ravioli to pot and immediately reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve a half-cup pasta cooking water (1 cup for 4 servings), then gently drain.
Step 3
While ravioli cook, season shrimp all over with a half-teaspoon Italian seasoning (1 teaspoon for 4 servings), salt and pepper. (You’ll use more Italian seasoning in the next step.) Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.
Step 4
Add 1 tablespoon butter (2 tablespoons for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 1 minute. Stir in tomato paste until fully incorporated, then add reserved pasta cooking water; stir to combine. Whisk in cream cheese, sour cream, 2 tablespoons butter, and a squeeze of lemon juice to taste until combined and creamy, 1-2 minutes more. Season with a half teaspoon Italian seasoning (1 teaspoon for 4), salt, and pepper. (Use the rest of the Italian seasoning as you like.)
Step 5
Add drained ravioli to pan with sauce; stir to coat. Divide between bowls. Sprinkle with lemony panko, Parmesan, scallion greens and any remaining lemon zest. Serve with any remaining lemon wedges on the side.
Enjoy!
Ingredients
Directions
Step 1
Bring a large pot of salted water to a boil. Wash and dry all produce. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Trim and thinly slice scallions, separating whites from greens. Rinse shrimp under cold water; pat dry with paper towels.
Step 2
Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. Turn off heat; transfer to a small bowl and stir in as much lemon zest as you like. Season with salt and pepper. Wipe out pan. Once water is boiling, add ravioli to pot and immediately reduce heat to low. Cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. Reserve a half-cup pasta cooking water (1 cup for 4 servings), then gently drain.
Step 3
While ravioli cook, season shrimp all over with a half-teaspoon Italian seasoning (1 teaspoon for 4 servings), salt and pepper. (You’ll use more Italian seasoning in the next step.) Heat a drizzle of olive oil in pan used for panko over medium-high heat. Add shrimp and cook, stirring, until opaque and cooked through, 3-4 minutes. Reduce heat to low.
Step 4
Add 1 tablespoon butter (2 tablespoons for 4 servings) and scallion whites to pan with shrimp. Cook until scallion whites are softened, 1 minute. Stir in tomato paste until fully incorporated, then add reserved pasta cooking water; stir to combine. Whisk in cream cheese, sour cream, 2 tablespoons butter, and a squeeze of lemon juice to taste until combined and creamy, 1-2 minutes more. Season with a half teaspoon Italian seasoning (1 teaspoon for 4), salt, and pepper. (Use the rest of the Italian seasoning as you like.)
Step 5
Add drained ravioli to pan with sauce; stir to coat. Divide between bowls. Sprinkle with lemony panko, Parmesan, scallion greens and any remaining lemon zest. Serve with any remaining lemon wedges on the side.
Enjoy!
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Food Lover’s Dictionary Ravioli [rav-ee-OH-lee; ra-VYOH-lee] An Italian specialty of little square or round pillows of noodle dough filled with any of various mixtures such as cheese, meat or vegetables. Ravioli is boiled, then usually baked with a cream, cheese or tomato sauce. Chinese-style ravioli is called won tons; Jewish-style is known as kreplach. Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. |
Cooking Tidbit: If you are feeling the need for more lobster, buy lobster meat and use that instead of shrimp. You may use scallops as an alternative as well. Word of caution: Lobster meat can be pricey.
Food Quote: “No rules. Don’t be afraid to do whatever you want. Cooking doesn’t have to have rules. I don’t like it that way.”
– Masaharu Morimoto
